Shoyu Ramen (Soft Boiled) Eggs…Which Cooking Method is Better?
For more great Instant Pot recipes, please visit InstantPotEasy.com
How to make the ramen eggs perfectly. See recipe: http://bit.ly/iceorrice-youtube For the tare sauce (affiliate links below): 240 ml Japanese soy sauce 1 piece …
My eggs crack when I put it driectly in boiling water
うまい!
Thanks a lot for giving this recipe, Jesse. I've made the ramen eggs with the tare sauce. I even used the tare sauce twice and the taste is still delicious. And I didn't threw out the garlic. It could be eaten as side dish and the taste just wow. Big thumbs up!!!
I messed around and what seems to be working is
– have eggs sitting in the refrigerator with a hole poked into the end with a safety pin
– when water is boiling, and cook for exactly 7 minutes on full boil.
– immediately put eggs into cold water for 10 minutes.
half a minute less gives really runny yolks.
Half a minute longer makes them a bit too firm
It might vary depending on what temperature the fridge is.
Grazie dall'Italia per le preziose informazioni!
You also might try doing your eggs sous vide. Great results time after time.
My only question now is how do you make the yolk be in the center of the egg. I have tried a few times but the egg yolks are always too close to the edge of the bottom of the egg such that there is little to no egg white. How do you store the eggs? Lying on its sides or vertical upwards?
Anybody used a sous vide machine for this? I wanna know a temp to start the experiment
Hi,
If I follow your chashu recipe, can I just use that sauce for the eggs? It looks like you've added in this egg recipe a piece of kombu and bonito flakes in the sauce.
This all looks so delicious! Thank you for the super informative video, can't wait to try it myself! 😀
How long do the marinated eggs keep for in the fridge?
I just made some ramen eggs and had 2 of my eggs crack as soon as I put them in the water! Thanks for the tip of keeping them in warm water before putting them in the pot!
Hello. I'd very much like to know for how long can I store the marinated egg. Thanks!
What about 5 min and then 1 or 2 in slow release? Has anybody tried?
Very thorough!
Amazing video, detailed and easy to understand! Glad i sub this channel. 🙂
Curious. When I make ramen eggs in my IP I use [Sealing, Manual, Low pressure, 6 minutes, QR] and they come out exactly like those at the 2:00 minute mark in your video. Mine's a 6qt Duo.
But, if you want to cook "in between" minutes (5:30, 6:25, etc.) just set your cook time for 1 minute longer, and use a stopwatch (or your phone, or a second hand on a clock) and hit "Stop" and QR at the proper time.
I just say, "Alexa, set a timer for 30 seconds" but Siri or Cortana or Google will do the same thing.
1.46: piercing!! Not pierecing!
How much in US measurements?
Would love to taste! But I don't have the patience for all that ;(
This was was a great video! I really loved the shot at the end with all of the eggs and times!
I think the reason the instant pot method fails because you cant stir to center the egg yolks O__O
Thank you for doing this video!!!! I finally NAILED my Ramen Egg!!!!!!
"Until we eat again…" Love it!
You are so delightful!!! Thank you for taking time to eliminate our mistakes… Highly recommended video!!
Wow, so complete! Thank you!
Thank you.
Thank you! Really good information to know. Can you do a tonkatsu ramen recipe?
Super impressive analysis! Thanks!
In the instant pot I achieved the right texture by using the steam function (high pressure) for 3 minutes.
As a chef the way we do it perfect every time is using a cooking technique called, Sous Vide. Here is a link to help you out. http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html
looking good…